Discover the cuisine of Normandy

In Normandy: Apples and Milk

Normandy offers an exciting and high-quality gastronomical variety. First comes its luxurious seafood: oysters from the open sea, scallops, lobsters. And for each major town there is most likely a speciality: Dieppe sole, tripe à la mode from Caen, boudin noir from Mortagne. Next, let us not forget those great Normandy cows, who give milk in abundance. The famous cheeses of the region—camembert (well made), Pont l’Evêque, or livarot—are thanks to them. And finally, as for fruits, Normandy holds the ace: green, sweet, crunchy, sour, ripe apples. They are used in making cider and the reputed calvados.